Forbidden Rice Pudding
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Don’t let the name confuse you, it is not a forbidden pudding, it is a pudding made of Forbidden rice. I picked up this rice from the Asian store, just because I was intrigued by the name. Also because the packet had the following description:
Legend tells us that Forbidden rice was once grown exclusively for the Emperors of
China to enrich their health and ensure their longevity.
So that’s where the name came from, it was reserved for the Emperors. Well, I had to try it of course. The packet also mentioned the fragrant aroma, nutty taste, deep purple color and the nutritional value. After I got home I tried a Google search on Forbidden rice and found out that this is indeed a highly nutrient rice.
Forbidden Rice is rich in iron and considered a blood tonifier. Unlike other black
rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.
I remembered seeing a purple color rice pudding recipe on the crazy-delicious blog Writing at the Kitchen Table by Freya and Paul – one of the funniest food blogger couple I’ve seen. When I searched their site, I found that they used a rice called Nanjing Black Rice, but had very helpfully mentioned that it is known as Forbidden rice in the US. So without further hesitation I proceeded to make the rice pudding following Freya’s recipe.
Check out the original recipe here. I omitted the butter and used 
whole milk instead of skimmed. I also added some cardamom pods while cooking the rice. Freya and Paul paired this with mango sorbet, which I am sure would have gone wonderfully with this, but we had it with fresh mango pieces this time.
Even though I knew it was going to be purple after cooking, I didn’t expect the seemingly black rice to turn such a deep shade of purple! It really was a treat for the eyes and the taste buds. I expected it to have the same texture as black sticky rice, but it had a nutty crunch to it, and tasted wonderful.
I am sending this to The Spice Cafe for the Monthly Blog Patrol – Something Sweet hosted by adorable Coffee. The rules for the Blog Patrol is simple, based on the theme of the month, you have to cook something from the fellow bloggers posted recipes. Thanks Freya and Paul for the delicious treat!
I’m intrigued by the black rice. I def. want to try it!
Mandira, Garrett, the forbidden rice really is worth a try!
Sig,
I believe this rice is also used in chettinad cuisine. I think it’s also called ‘kavunarisi’ meaning ‘rice grown for the governor’. Remember reading a recipe for this one in a chettinad cookbook..
I was under the impression that this rice came from burma where chettinad people traded. It’s nice to know more about this. Thanks!
Forbidden rice maybe I will find some in
the local health food store.
Blessings.
[...] for the chinese emperors! ) and she had to do something with it. She came up with this wonderful purple color rice pudding from here. A wonderful treat for the eyes and the taste [...]
Never would have thought of this, I’m sure the creamy texture of forbidden rice would make this a hit. Thanks!
Oh My How to I get this delicious looking recipe! I just subscribed, do I need to do anything else? Please let me know, I must make this recipe!!!!
Блин… Действительно красиво написано! Все это так знакомо…и правдиво!
Outstanding taste – for anyone who loves ginger, this taste is devine